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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 2 1/2 cups
About 18 ounces plain Greek yogurt (do not use fat-free or reduced-fat versions)
1 medium standard cucumber or 1/2 English cucumber
4 to 6 tablespoons freshly squeezed lemon juice (from 2 to 3 small lemons)
3 to 4 teaspoons minced garlic
1/2 teaspoon salt
1. Scrape yogurt into a bowl; stir with a whisk to loosen the yogurt.
2. Cut off ends of cucumber. With a vegetable peeler, remove about half of the skin in long strips (leaving stripes of skin). Cut cucumber lengthwise into quarters. Cut out the seeds and discard. Using a food processor or hand grater, grate the cucumber. Spoon grated cucumber into a strainer set over a bowl; let drain.
3. Whisk drained cucumber into yogurt. Gently whisk in 4 tablespoons lemon juice, then 3 teaspoons garlic, then salt. Taste; if desired, add more lemon juice, garlic or salt.
4. Serve with wedges of warm toasted pita or as a sauce for grilled sandwiches or alongside broiled fish.
Note: Tzatziki will keep for up to a week; drizzle the top with a little lemon juice and cover with plastic wrap, letting the plastic touch the tzatziki.
Olympia Kebab House and Taverna St Louis Mo
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Olympai Tzatziki
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 2 1/2 cups
About 18 ounces plain Greek yogurt (do not use fat-free or reduced-fat versions)
1 medium standard cucumber or 1/2 English cucumber
4 to 6 tablespoons freshly squeezed lemon juice (from 2 to 3 small lemons)
3 to 4 teaspoons minced garlic
1/2 teaspoon salt
1. Scrape yogurt into a bowl; stir with a whisk to loosen the yogurt.
2. Cut off ends of cucumber. With a vegetable peeler, remove about half of the skin in long strips (leaving stripes of skin). Cut cucumber lengthwise into quarters. Cut out the seeds and discard. Using a food processor or hand grater, grate the cucumber. Spoon grated cucumber into a strainer set over a bowl; let drain.
3. Whisk drained cucumber into yogurt. Gently whisk in 4 tablespoons lemon juice, then 3 teaspoons garlic, then salt. Taste; if desired, add more lemon juice, garlic or salt.
4. Serve with wedges of warm toasted pita or as a sauce for grilled sandwiches or alongside broiled fish.
Note: Tzatziki will keep for up to a week; drizzle the top with a little lemon juice and cover with plastic wrap, letting the plastic touch the tzatziki.
Olympia Kebab House and Taverna St Louis Mo
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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